Lion's Head Meatballs

Adapted from The Woks of Life.

Ingredients

Meatballs

• 1 lb fatty ground pork (about 70/30 preferred, 80/20 works)
• 1 slice ginger, minced
• 1 scallion, minced
• 1 large egg
• 3 tbsp plain breadcrumbs
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper
• 1/4 tsp five spice powder
• 1 1/2 tsp cornstarch
• 1/4 cup water
• 3.5 oz canned water chestnuts, finely minced
• Neutral oil, for frying

Braising Sauce

• 1 tbsp neutral oil
• 2 slices ginger
• 2 scallions, cut into 2-inch lengths (white and green parts separated)
• 10 g rock sugar (or about 2 1/2 tsp packed brown sugar)
• 1 tbsp Shaoxing wine
• 1 1/2 tbsp light soy sauce
• 1/4 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 1/2 cups water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 1/4 tsp sesame oil
• Baby bok choy (optional, for serving)

Basics

1. Mix pork with aromatics, egg, breadcrumbs, seasonings, cornstarch, and water until sticky and paste-like.
2. Fold in finely minced water chestnuts.
3. Shape into large meatballs (about 8 to 9), then fry briefly in hot oil until lightly golden to set shape.
4. Build the sauce with oil, ginger, scallion whites, sugar, Shaoxing wine, soy sauces, oyster sauce, and water.
5. Add meatballs and braise covered over medium-low heat until cooked through.
6. Remove meatballs, thicken remaining liquid with slurry, finish with sesame oil and scallion greens, then spoon sauce over meatballs.
7. Serve with blanched bok choy if desired.